Lemon Raspberry Cheesecake

This delicious and decadent recipe is a homemade version of The Cheesecake Factory's Lemon Raspberry Cream Cheesecake. Click here to see how lovely theirs is. It is made with vanilla raspberry cake crust, lady fingers soaked in Raspberry sauce, lemon cheesecake and a lemon mousse.

If you have tried it before then you know first hand how amazing it is. It is the only cheesecake I've ever genuinely enjoyed. Creamy without being to rich, tart enough to cut the sweetness and full of textures with the lady fingers and cake crust.

The first thing to do is make the lady fingers. These little guys can be a big pain in the butt. The good news is that homemade lady fingers are 10x better than store bought. I am officially a believer.

Here are the ingredients-

1/2 cup of flour, sifted twice
1/4 cup sugar
3 egg yolks
3 egg whites
1 teaspoon vanilla

Preheat the oven to 400.

Beat the egg yolks and vanilla for 5-8 minutes until light yellow in color and thick. Set aside.

Beat the egg whites until frothy. Then gradually add the sugar. Beat on high until glossy and stiff peaks form.

Pour the thick egg yolk mixture on top of the whites. Fold together very gently until just combined. Sift the flour on top of the batter. Fold the flour in until there aren't any white specks left. Be careful not to over mix.

Place batter into a piping bag with a 1/2" regular tip. Mark a piece of parchment with (3) sets of parallel lines 3" from each other. This is your guide for the length. Flip upside down.

Pipe each one between the lines. I figured out towards the end that it helps to pipe a thin line and another on top in one movement. That way they don't spread as much. Sprinkle with powdered sugar. Bake for 10 minutes until golden.

Set these aside and let them cool.